Blueberry Muffins

I’m starting to think this blog should have “muffin” in the title somewhere. What is this? Maybe my 5th muffin post? It’s weird because I’m not even much of a breakfast fan. I really mostly just like muffins as nice little snack. Anyways I mostly made these muffins for my dad because he is such a big fan of blueberry muffins. 

Blueberry muffins usually taste  just okay to me, but for some reason when I made these today, something clicked and made these taste like perfection to me.

 It could be that whenever I put work into something I appreciate it 8934792 times more but those are minor details.

Well today I had this great idea to try this cute muffin pan…let’s just say that when all was done this muffin pan was no longer in the same sentence as “cute”. I would highly recommend greasing your muffin pan even if you are using a silicon one like I did… however if you’re using paper liners I don’t think you’ll hit any problems.

The mini ones turned out absolutely adorable! But the regular sized ones were a bit more ugly…

They tasted just as tasty though!! They taste great with or without the topping, however you like your muffins.

Blueberry Muffins

(Adapted from

2 c. flour

2 t. baking powder

1/2 t. salt

1 1/2 T. flour

1 1/2 c. blueberries

1/2 c. butter

3/4 c. sugar

2 eggs

1 t. vanilla

1/2 c. milk

2 T. flour (optional)

5 T. sugar (optional)

1/2 t. cinnamon (optional)

2 T. butter, diced (optional)

  1. Preheat oven to 375 degrees F. Grease or line 12 muffin cups
  2. Combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside.
  3. In a large bowl, beat 1/2 cup butter with 3/4 cup sugar until fluffy. Beat in eggs, and stir in vanilla. Fold in dry ingredients alternately with milk. Fold in blueberries, gently. DON’T STIR. Spoon batter into prepared cups.
  4. OPTIONAL: Combine 2 tablespoons flour, 5 tablespoons sugar, and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with fork or pastry blender until mixture resembles coarse crumbs. Sprinkle over batter in muffin cups.
  5. Bake in preheated oven for 20-25 minutes, or until toothpick inserted in center of muffin comes out clean. Cool in pans on wire rack.